Published: by Absolutely Recipes, in the recipes category.

Parsnip Puree Recipe.

Ingredients:

5 medium parsnips (1 pound), peeled & chopped into 1-inch pieces
1 medium cauliflower (2 pounds), broken into pieces, including the cores
5 cloves Roasted Garlic
2 TBSPs extra-virgin olive oil, more for drizzling
1/2 TBSP fresh lemon juice
1/2 to 1 TSP sea salt
1 heaping TSP minced rosemary
Freshly ground black pepper, to taste

Recipe Instructions:

Tip: roast the garlic in advance and store any extra cloves in the freezer.
Bring a large pot of salted water to a boil and boil the parsnips and cauliflower for 10 to 12 minutes or until fork tender.
Transfer to a blender.
Add the roasted garlic to the blender along with the olive oil, lemon juice, 1/2 TSP of salt, and a pinch of pepper.
Blend, using the blender baton to push down the contents, and blend to a smooth consistency.
If necessary, add a bit of water or broth to get the blender moving, but do so sparingly so the puree doesn't become too thin.
Taste and add the additional 1/2 TSP of salt, if desired.
Transfer to a serving bowl and stir in the rosemary while the mash is still warm.
Add a drizzle of olive oil, more pepper, if desired, and serve hot.

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